Chunky Chicken Chili
Hearty, flavorful, and perfect for cozy nights, this Chunky Chicken Chili is a satisfying twist on a classic comfort food. Packed with tender, shredded chicken, a medley of kidney and black beans, and vibrant sautéed vegetables, this chili is simmered in a rich tomato broth infused with bold spices like chili powder, cumin, and smoked paprika. The result? A robust, smoky depth of flavor that will have everyone asking for seconds. With just 15 minutes of prep time and a one-pot cooking method, this recipe is both convenient and crowd-pleasing. Top it off with fresh cilantro, shredded cheddar, and a dollop of sour cream for a truly irresistible finish! Perfect for meal prep or game-day gatherings, this gluten-free and protein-packed chili serves six, with leftovers that taste even better the next day.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 3 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 2 cups chicken broth
- 15 ounces kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon oregano, dried
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
- 1 cup shredded cheddar cheese (optional for serving)
- 0.5 cup sour cream (optional for serving)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken breasts with a pinch of salt and pepper on both sides.
Add the chicken to the pot and sear for 4-5 minutes per side until golden brown. Remove the chicken and set it aside (it will not be fully cooked).
Reduce the heat to medium and add the remaining tablespoon of olive oil to the pot.
Add the diced onion and green bell pepper. Sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Pour in the crushed tomatoes and chicken broth. Stir to combine.
Add the kidney beans and black beans to the pot.
Stir in the chili powder, ground cumin, smoked paprika, oregano, salt, and black pepper.
Return the seared chicken breasts to the pot, submerging them in the liquid.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 25 minutes.
Carefully remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot and stir well to combine.
Simmer uncovered for an additional 5-10 minutes to thicken the chili, stirring occasionally.
Taste and adjust seasonings as needed.
Serve the chili hot, garnished with fresh cilantro, shredded cheddar cheese, and a dollop of sour cream, if desired. Enjoy!
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 739 mg | 32% | |
| Total Carbohydrate | 38.2 g | 14% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 8.1 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 236 mg | 18% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1144 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
